The Fourth B in Boudin, Bourbon and Beer is Blood

The Emeril Lagasse Foundation’s Boudin, Bourbon and Beer pays off in a way that a lot of sample-oriented food events don’t. Similar events often present wax paper boats of mass produced food that is pleasant but uninspiring. At Boudin, Bourbon and Beer, the chefs show a genuine sense of adventure and play, and their staffs and helpers—often culinary students—seem to be having a good time. The resulting vibe is fun and the food is often satisfying.

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